Alias: Call them chickpeas or garbanzo beans or Egyptian peas, but they all mean the same thing: a heart-shaped legume that packs a ton of nutritional value into one little kernel. The Latin name, Cicer arietinum, means small ram since the chickpeas resemble a ram’s head.

Taste: Nutty with a starchy texture. There’s diversity in how you can prepare chickpeas. Mash them into oblivion with tahini and garlic for a hummus dip. Use chickpea flour to spice up your pancakes. Deep-fry savory balls of chickpeas, garlic and parsley for falafel. Or let the beans shine on their own — in soups, stews, salads and pasta dishes.Superpowers: Have two cups of garbanzo beans and you’ve got an entire day’s worth of daily fiber, according to whfoods.org. They’re a good source of vitamins A, B6, C, E, K, thiamin, riboflavin, niacin and folate, according to whfoods.org. Plus they’re carrying calcium, iron, magnesium, phosphorous, potassium, zinc and manganese, says livestrong.com.

Heart healthy: The American Heart Association, the American Diabetes Association and the American Cancer Society are all on the same page about one thing: legumes promote health all around. Chickpeas are also believed to reduce the risk of coronary heart disease, whfoods.org says.

Fan favorite: In some countries, chickpeas are eaten 365 days a year. They can vary in shade from cream to black.

Main producers: Chickpeas first popped up in the Middle East 7,000 years ago and today are grown in India, Pakistan, Turkey, Ethiopia and Mexico, whfoods.org says.

Benefits: Chickpeas, like other beans, are a dieter’s staple. They leave you feeling full longer and control your appetite, plus they provide fuel for the cells in your digestive system. Chickpeas can improve control of your body’s blood sugar and insulin secretion, whfoods.org says.

View full sizeExpress-Times File PhotoChickpeas may look a little weird, but they can disguise themselves in dip, falafel, pancakes or even stews.

In a large pot, heat oil over medium heat and saute onions until translucent. Add garlic and saute another minute. Add a bit of salt to slow down the cooking, if needed.

Add remaining ingredients, except almonds. Bring to a boil, then lower to simmer. Cook covered for about an hour or until all vegetables are soft. Top with almonds before serving. Serve over cous cous.“The Urban Vegan” by Dynise Balcavage (Three Forks, $16.95)